2

I'm making Tourtiere meat pies which will be frozen. should I bake first and then freeze or freeze before baking

wandag
  • 21
  • 1
  • 1
  • 2
  • 1
    Possible duplicate of [Are there special considerations for making a pie with the express intention of freezing?](http://cooking.stackexchange.com/questions/47324/are-there-special-considerations-for-making-a-pie-with-the-express-intention-of) – Chris H Dec 13 '16 at 22:38
  • There's no real difference in the answer to this question than the one I've linked, even though the was about fruit pie. My answer deals with some aspects (bake lightly before cooking to make it more robust) while others address other aspects (reheat from frozen to avoid sogginess). – Chris H Dec 13 '16 at 22:39

1 Answers1

2

After checking with two Bloggers I trust, you can freeze first or freeze after cooking. It depends on your needs, if you want it to be ready super fast when you want it, cook first and then freeze, reheating will be quicker than cooking from frozen. If it doesn't matter, then go with whatever seems like a better option to you.

Here were my sources:

http://www.simplebites.net/how-to-makeclassic-tourtiere-qubec-pork-pie/ http://hilahcooking.com/tourtiere/

Caleb
  • 2,838
  • 2
  • 11
  • 28